Food Service Director

Salary – $54,875.00 – $69,954.00 Annually
Location – 459 E First Street Fond du Lac, WI
Job Type – Full Time
Department – Harbor Haven Health and Rehabilitation
Job Number – 0210FSDIR2023
Closing – 3/10/2023 4:30 PM Central


Under general direction of the Administrator, manages and directs all aspects of food service at Harbor Haven Health & Rehabilitation. In addition to overseeing the food service operation of Harbor Haven, a skilled nursing facility, the position oversees food service delivery for the Fond du Lac County Department of Community Programs. Examples of Duties

The following duties are normal for this position. These are not to be construed as exclusive or all-inclusive. Other duties may be required and assigned.

  • Schedules, assigns, and supervises food service staff and provides daily management of dietary services.
  • Conducts biannual inventories and prepares specifications determining the quantity, quality, and variety of food and related supplies, equipment, and purchases, in accordance with established policies, in order to meet dietary service needs.
  • Establishes and maintains standards and policies pertaining to food preparation and storage, sanitation, safety, and security.
  • Completes routine audits relative to cleanliness, food quality, food temperatures, refrigeration, etc.
  • Ensures that all regulatory requirements are being adhered to within the department and that staff are state- survey prepared.
  • Develops and implements an ongoing program of quality assurance for nutrition care and food service; monitors quality and quantity of food served through consultation with residents. Is an active participant in facility’s QAPI committee/initiatives.
  • Reviews and analyzes pertinent operational and nutritional data to ensure cost effectiveness of food service programs.
  • Plans and implements staff development and in-service education programs. Orientates and trains employees regarding facility policies and department procedures. Trains and schedules staff and imposes disciplinary actions when necessary.
  • Works closely with consultant dietician in menu planning and resident chart reviews and assessments and may perform new admission nutritional assessments as necessary. Participates in nutritional assessments and development of care plans. Attends residents’ care conferences regularly.
  • Evaluates and updates departmental policies and procedures as necessary and ensures enforcement of applicable state and federal codes related to the food service function.
  • Maintains records, reports, etc. pursuant to state and federal requirements.
  • Manages and controls available fiscal resources and develops related reports for the Administrator; makes budgetary recommendations.
  • Provides assistance in the bidding process and ordering of all food and non-food supplies to meet dietary needs of the facility.
  • Confers with residents and families to discuss dietary needs, concerns, and preferences.

Work Direction Received: Works under the general direction of the Administrator. 

Supervision Exercised: Supervision is given to cooks and food service workers. Makes final recommendations regarding such actions as hiring, firing, and discipline and independently evaluates and makes assignments to employees. 

Decision Making: Decisions within areas of responsibility concerning the operation of dietary services are made independently. 

Interaction: There is significant interaction with other facility department heads, other County departments, vendors, residents, and families. Confers and consults with facility-registered dietician on a routine basis. Typical Qualifications

Desirable Knowledge and Abilities: Knowledge of the principles and procedures of food management, food science, sanitation, and safety. Knowledge of the methods, techniques, materials, and equipment used in large-scale food preparation; maintenance and correct use of food service equipment; nutrition; meal preparation techniques; and state and federal standards for food service operations in long-term care facilities. Ability to schedule, assign, and supervise staff; prepare nutritious meals; and interact effectively with staff, residents, and families. 

Training and Experience: Certified Dietary Manager certification is required. Minimum of five (5) years’ food service management experience required in an institutional, health care, or senior living setting. A baccalaureate degree in dietetics and registration as a dietician with the American Dietetic Association, or being registration-eligible, is desirable. In evaluating candidates for this position, the County may consider a combination of education, training, and experience that provides the necessary knowledge, skills, and abilities to perform the duties of the position. Supplemental Information

Due to a retirement, Harbor Haven Health & Rehabilitation has an outstanding opportunity for the right food service professional in the post-acute / long-term care industry.  Harbor Haven is a premier facility in the Fond du Lac area, which has excelled in the post-acute rehab market, as well as in providing high-quality, compassionate long-term care.  Harbor Haven has consistently maintained high census/occupancy levels, and has been a CMS 5-Star facility for 5 years and running.  We are looking for a results-oriented, yet truly resident-centered professional to join and complement the strong and dedicated Leadership Team of the facility. 


Please see the attached link for more information on our benefits.


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